Vegetable mayonnaise sandwich | Mayo sandwich | Grilled mayo sandwich

Vegetable mayonnaise sandwiches make for a quick snack or appetizer or even a yummy accompaniment during tea time. Although they aren’t the healthiest of sandwiches, it’s nice to indulge on some once in a blue moon or serve them during potlucks, parties or even perfect to be made for an occasional brunch. Delicious, creamy and tangy mayo sandwiches, who can resist these?


I’m sure everyone makes this at home, as it’s really a no-brainer kind of recipe. Chop or shred veggies, throw in some mayo, seasoning of your choice and the spread is ready. Apply it on bread slices slathered with butter, I like to apply coriander chutney on one side for some more flavor. You can even skip applying butter. Next, spread the veg mayo mixture, then slice in diagonals and enjoy as such or you can grill/toast them as I have today.

These are best served as soon as they are prepared, as the salt added in the filling can cause the veggies to lose moisture. If you’d like to make these for a party, chop all veggies, transfer to a bowl, cover and refrigerate it. Add mayo, seasonings and assemble just before your guests arrive. In this case, it’s best served without grilling, more like a tea sandwich.

If you like these vegetable mayonnaise sandwiches, you may also like these easy and quick sandwich recipes-

Sweet chilli cream cheese sandwich bites 

Veg chilli cheese toast

Cheese corn toast

Step by step instructions

1.Mix all the ingredients listed under For the mayo veggie mixture in a mixing bowl. Mix well.

2.Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.

3.Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.

4.Heat a skillet/tawa on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side, flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!

Notes

1.A thick slice of bread works best for these sandwiches, as they don’t get too mushy while grilling/toasting.

2.You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.

3.If you grill/toast these sandwiches, serve them immediately or else they will get soggy.

4.Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.

5.Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.

6.You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches.

7.If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.

Veggie mayonnaise sandwich

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 sandwiches

Veggie mayonnaise sandwich

Vegetable mayonnaise sandwiches make for a quick snack or appetizer or even a yummy accompaniment during tea time. Although they aren't the healthiest of sandwiches, it's nice to indulge on some once in a blue moon or serve them during potlucks, parties or even perfect to be made for an occasional brunch etc. Delicious, creamy and tangy mayo sandwiches, who can resist these?

Ingredients

    For the mayo veggie mixture-
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded red cabbage
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup finely chopped onions
  • 1/3 to 1/2 cup mayonnaise (I've used vegan mayo)
  • 1/2 teaspoon red chilli flakes
  • 1 teaspoon Italian seasonings
  • pinch of sugar
  • Salt and pepper to season
  • Other ingredients
  • 8 bread slices
  • Butter, as required
  • Coriander/cilantro chutney, as required

Instructions

  1. Mix all the ingredients listed under- For the mayo veggie mixture in a mixing bowl. Mix well.
  2. Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
  3. Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
  4. Heat a skillet/tawa on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!

Notes

1.A thick slice of bread works best for these sandwiches, as they don't get too mushy while grilling/toasting.

2.You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.

3.If you grill/toast these sandwiches, serve them immediately or else they will get soggy.

4.Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.

5.Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.

6.You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches. 

7.If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.

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Freda

 

 

 

 

 

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